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Mexican Potato Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)32.9377
Energy (kCal)1679.9383
Carbohydrates (g)252.3163
Total fats (g)66.7333
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook potatoes in boiling water 10-12 minutes or until fork-tender; drain; rinse with cold water; drain well. | 2. In a large mixing bowl, mix mayonnaise (or salad dressing) and seasonings. Add potatoes, celery, pepper, onion, and corn. Gently mix all together to coat. Chill. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red potato 3 lbs quartered 952.5451 216.3638 25.7187 1.9051
    celery 1/2 cup chopped 8.08 1.4999 0.3484 0.0859
    green pepper 1/2 cup chopped 14.9 3.4568 0.6407 0.1267
    green onion 1/2 cup chopped 9.585 2.0377 0.3444 0.1668
    corn 1 cup thawed frozen 124.7 27.115 4.7415 1.9575
    mayonnaise 2/3 cup 558.3467 0.0 0.5723 61.8667
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    cilantro 1 tablespoon 0.23 0.0367 0.0213 0.0052

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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